278 Shawmut Avenue
Boston, MA 02118
617-350-0010
The current Franklin Café was born in 1996, when well-known Boston bartender Maureen McLaughlin teamed up with chef David Du Bois to take over the South End site of the original Franklin Café, established back in the ‘30s.
Described by its owners as equal parts bistro, trattoria, diner and tavern, the spare, 40-seat enterprise, has become know for its unique blend of reasonably priced gourmet dining and South End neighborhood scene. That scene (with its full menu) rages on far later than at most restaurants, making the Franklin a favorite gathering spot for culinary industry types from all over the city.
Margarita Madness for Cinco de Mayo
Drink makers from around the city are bound for the Back Bay on Saturday to compete in the first ever ...
Feast Your Eyes - The Franklin
Brian Reyelt takes a time out to take some new food photos for the Franklin.
Williams Sonoma Chef Series
Up your culinary game this February and get over to the Copley Mall on an upcoming Thursday evening to learn ...

A native of Westchester, New York, chef Brian Reyelt developed a love for cooking assisting his mother at her catering company. When his family moved to Barrington Rhode Island, he wrapped up high school and enrolled at Johnson & Wales Culinary School in Providence, Rhode Island.
During school Reyelt further fostered his culinary passion working at restaurants in and around Providence. A stand-out in his program, he graduated Magna Cum Laude, setting an early standard for the many accolades and awards that would later follow.
Upon graduation, Reyelt became Sous Chef at the Hotel Manisses on Block Island. Three years later he left the island life to pursue the cutting edge cuisine of the city. Working at Aujourd'hui, in Boston's Four Seasons Hotel, he gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, his innate talent advanced him through the ranks to become Head Chef of the Franklin Café, Franklin Southie and now Partner and Executive Chef for the entire Restaurant Group, which includes Citizen Public House & Oyster Bar.
Reyelt's innovative spirit and first rate technical acumen complement the Group's philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group's modern cuisine. As in all his culinary pursuits, he has excelled by bringing local, national and international attention to the restaurants under his leadership.
